Title: Blintzes with Kasha Filling
Categories: Side Jewish Grain Mushroom Pancake
Yield: 1 Servings

1	c	Kasha (buckwheat groats)
4	c	;(abt)water, boiling
2	ts	;Salt
2	tb	Corn oil
1		Onion, diced
1/4	lb	Mushrooms, sliced black pepper fresh ground
16		To 18 prepared crepes for blintzes (see recipe)
2		To 4 Tb butter or margarine for frying

Place kasha in heavy saucepan. Pour boiling water over kasha until water just covered kasha. Add salt. Stir. Cover & cook under very low heat until kasha has absorbed all water & is cooked, abt 20 mins. In skillet, heat corn oil & saute onion until just golden brown. Add sliced mushrooms. Saute for a few mins longer until mushrooms just done. Season w/black pepper to taste. Stir onion/mushroom mixture into cooked kasha. Cool mixture to room temp before filling blintzes. In center of crepe, place abt 1 tb kasha filling. Fold bottom of crepe up over filling. Fold opposite sides of crepe over to meet in middle of crepe. Now folded crepe over again to completely enclosed filling. Arrange filled crepes, fold-side down, on a platter to wait until all blintzes are made. When blintzes are filled they can be frozen or refrigerated until ready to use. In frying pan, melt 2 tb butter/margarine. Fry blintzes on both sides until golden brown. Add more butter/margarine to frying as needed. Serve plain or w/sour cream or a gravy from brisket or pot roast. 16-18 blintzes

Recipe: Mama Leah's Jewish Kitchen by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing C. DPilleggi

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